Description
This cozy chicken thigh weeknight dinner is an easy one-pan meal packed with tender veggies and comforting flavor. Perfect for busy nights when you want a hearty, homemade dinner without extra dishes.
Ingredients
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6 skin-on, bone-in chicken thighs
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2 teaspoons Italian seasoning
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1 teaspoon granulated garlic
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1 teaspoon granulated onion
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1 teaspoon paprika
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2 medium rutabaga, peeled and cut into chunks
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1 large parsnip, peeled and cut into large slices
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4 carrots, peeled and cut into large slices
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2 pounds baby yellow potatoes, halved (quartered if large)
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1 large white onion, cut into large chunks
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3 tablespoons olive oil
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1½ teaspoons salt (or to taste)
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1 teaspoon black pepper
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Fresh thyme, rosemary, or parsley for garnish
Instructions
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Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper.
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In a small bowl, mix Italian seasoning, garlic, onion powder, paprika, salt, and black pepper.
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Place chicken thighs in a bowl, drizzle with 1 tablespoon olive oil, and rub seasoning evenly over the skin .
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In a separate bowl, toss rutabaga, parsnip, carrots, potatoes, and onion with remaining olive oil and a pinch of salt.
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Spread vegetables evenly on the baking sheet and nestle chicken thighs on top, skin-side up.
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Roast for 40–45 minutes, until chicken skin is golden and crispy and vegetables are fork-tender.
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Rest for 5 minutes, garnish with fresh herbs, and serve warm
- Prep Time: 20 minutes
- Cook Time: 50 minutes